Sift together the dry ingredients and rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water and knead lightly until it comes together to form a smooth dough. Roll the pastry out to ½ cm thickness and line a standard quiche tin. Trim the edges and refrigerate for 30 minutes.

Place the ground almonds, eggs, softened butter, brown sugar and zest into a food processer and blitz until well combined. Set-aside until ready to use.

Preheat the oven to 200°c.

Cover the lined tart with baking paper and baking beans/ rice and bake blind for 20 minutes. Remove from the oven and discard the baking paper and beans, set aside to cool.

Pour the almond filling into the tart, and spread over the entire case. Top the filling with clemengold rounds and bake at 180°c for 30 minutes. Remove from the oven and serve with whipped cream.